Sometimes food just needs a little kick, and Paprika is the perfect spice to do just that. Here are some favorite recipes that feature Paprika that are perfect for your next event or gathering at home.
Grilled Shrimp Marinated in Paprika, Garlic and Thyme with White Wine Sauce – Courtesy of Bobby Flay
Delicious as an appetizer for any event.
Ingredients
White Wine Sauce:
2 tablespoons olive oil
1 shallot, sliced
4 cloves garlic, finely chopped
1 cup dry white wine
2 tablespoons heavy cream
2 sticks cold unsalted butter, cut into 1-inch pieces
1/4 cup finely chopped fresh chives, plus more for garnish
Salt and freshly ground black pepper
Shrimp:
1/4 cup canola oil
2 tablespoons Spanish paprika
6 cloves garlic, finely chopped to a paste
3 tablespoons finely chopped fresh thyme leaves
16 extra colossal shrimp (4 to 6 per pound size), peeled and deveined
Salt and freshly ground black pepper
Directions
For the white wine sauce:
Heat the oil in a medium saucepan over medium heat. Add the shallots and the garlic and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half. Add the cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified. Strain into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
For the shrimp:
Whisk together the oil, paprika, garlic and thyme in a large bowl; add the shrimp and toss to coat the shrimp in the mixture. Cover and let marinate in the refrigerator for 30 minutes.
Heat the grill to high.
Season the shrimp with salt and pepper and grill until slightly charred and just cooked through, about 2 1/2 minutes per side. Put some of the sauce on a large platter, drizzle with Basil Oil and top with the shrimp. Drizzle with more of the sauce; garnish with chives and serve.
Roasted Red New Potatoes with Sweet Paprika Butter and Parsley – Courtesy of Rachel Ray
A great side to feature at any Backyard BBQ or an event with rustic flare.
Ingredients
3 pounds small red new potatoes
1 tablespoon extra-virgin olive oil
1/2 stick butter
2 teaspoons sweet paprika
1/4 cup parsley leaves, chopped
Salt and pepper
Directions
Preheat oven to 450 degrees F.
Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender. Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve.
Chorizo Bites with Smoked Paprika and Piquillo Pepper Aioli – Courtesy of Food Network Kitchens for Entwine
Having an event with a Spanish theme? Try passing these hors devours and listen to your guests beg for more.
Ingredients
1/4 cup mayonnaise
2 canned piquillo peppers
1/2 teaspoon smoked Spanish paprika
Zest of 1 lime
Salt and freshly ground pepper
8 ounces Spanish chorizo, sliced 1/3-inch thick
2 tablespoons chopped fresh cilantro, for serving
Directions
Place the mayonnaise, peppers, paprika, and lime zest into a blender and blend until smooth. Season with salt and pepper.
Cook the chorizo in a large nonstick skillet over medium-high heat, in batches, until lightly brown, about 1 minute on each side.
Spread the aioli onto a plate and place the chorizo over top. Garnish with cilantro and serve. Alternatively, smear the aioli onto a platter and set toothpick-speared chorizo slices over top.
